>> joi, 27 decembrie 2012
Azi e ultima zi de Craciun. A trecut tare repede iar acum incepem sa ne pregatim pentru incheierea acestui an. Nu stiu daca aceasta va fi ultima reteta pe care o voi posta anul acesta dar cu siguranta este una care merita toata atentia.
Tortul cu zmeura si martipan este unul fin si plin de arome care va satisface gustul multora dintre voi. Reteta este destul de simpla.
Today is the last day of Christmas. It passed very fast and now we begin to prepare for the end of this year. I do not know if this will be the last recipe that I will post this year but definitely is one that deserves all the attention.
The cake with raspberry and marzipan is soft and full of flavor and it will satisfy the tastes of many of you. The recipe is quite simple.
-8 linguri faina
-6 linguri zahar
-praf de copt
- coaja unei portocale
-150 ml frisca lichida
-3 lg zahar pudra
-100 g unt moale
-50 ml sirop de zmeura
-sirop de fructe de padure+apa(insiropat)
-150 g martipan rosu
-150 g martipan natur
-100 ml frisca lichida
-8 tablespoons flour
-6 tablespoons sugar
-150 ml whipped cream
-3 powdered sugar lg
100 g soft butter
-50 ml of raspberry syrup
-berries syrup + water
-150 g red marzipan
-150 g marzipan
-100 ml whipped cream
Sponge cake is made of 6 eggs and I used a form with a diameter of 16 cm. Separate egg yolks and beat the egg whites with the mixer. Then add the sugar and mix at high speed to obtain a dense foam. Then add egg yolks (I wasn't wrong - there is a total of 8 egg yolks because 2 egg whites were used to prepare the royal icing), baking powder, orange peel and vanilla and mix. Then add flour in rain and mix well to homogenize.
Bake form is powdered with flour and the composition is poured in it. Bake the cake in preheated oven at medium temperature.
Put the frozen raspberries in a strainer so that you do not have extra juice.
After the cake was baked and cooled off start to prepare the cream. In a bowl mix the heavy cream until you'll get a foam then add soft butter. Composition will homogenized and then add thick raspberry syrup or well drained fruits and stir. You'll obtain a delicious perfumed cream.
Pe feliile de blat se pun cateva linguri de sirop, crema si zmeura, in aceasta ordine.
Cut the sponge cake into equal-sized slices. Then prepare the syrup for the cake (I used a different type of Monin and water).
On the slices I put a few tablespoons of syrup, cream and raspberries, in this order.
Once we finished cake filling with raspberries and cream, dress it up in a thin layer of cream and then red and beige marzipan. Decorate the cake with royal icing (I'm not really friends with royal icing, as you can see) and raspberries.
I'm sure that you'll love this cake. We were impressed by the flavors and the unique combination between them.
Bon appétit and Happy Holidays!